We make a ton of icebox wafer cakes and cupcakes in our house. A ton. Ever since we discovered Smitten Kitchen’s ‘recipe’ I’ve been making them in cupcake form, because single stacks are easier to share, even if they’re harder to find enough space for in the fridge.
The main benefit is their simplicity. I can make practically unsweetened whipped cream in seconds in the food processor, and then all I have to do is slap together cookies and cream before shoving it all in the fridge. (It’s my favorite way to make whipped cream – just pour some in the food processor, add sugar/flavorings, and turn the machine on. So much faster than a stand mixer.)
When I started planning this, we were in the thick of cherry season. I had vague dreams of making vegan icebox black forest cakes, just to mix it up from my usual whipped cream and chocolate routine. I even wanted two versions: an over-the-top to go with bing cherries, and something lighter, maybe with lemon and ginger, for rainier cherries. Then I got lazy, and by the time I actually got to making the wafers the cherries at the farmers market were looking rather sad. So that got scrapped.
Instead I went back to the classic icebox cupcake, including making the wafers using the Smitten Kitchen recipe. Usually I don’t make the cookies from scratch, as the homemade chocolate wafers taste completely different than the store bought version. (Probably because mine at home have actual cocoa powder.) But they were crisp, and rather delicious on their own. Half the batch made about six cupcakes, which was plenty to share with the house.
I still wanted to be fancy, and considered making whipped ganache. This will probably appear in another post, as it sounds like perfection on a platter, but for this I went with the standard of melted milk chocolate. I also grabbed some frozen peaches I had flash frozen the week before and zapped them in the microwave to make a sweet topping. Lazy, but effective.
The nice thing about this is really how open everything is to variation. I’d add almost any fruit, chocolate, or even a dash of Grand Marnier to the whipped cream. I’d also love to mix in some chocolate mousse, or even finish it off with ice cream and hot fudge. If you do top them with fruit in any other form than fresh, I’d recommend having whipped cream or something as a buffer, because otherwise it will all get mushy fast.
There’s half a roll of dough left in the fridge, so I’ll have to make more cupcakes soon.